Jicama Salad

To keep the jicama crisp in this simple, refreshing salad, star chef Tom Colicchio suggests you start with a very firm root and cut the julienne a bit thicker than you usually would.
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Ingredients

One 1 1/2-pound jicama, peeled and julienned

2 celery ribs, thinly sliced

1 Fresno chile, thinly sliced

1/3 cup fresh lime juice

1/4 cup extra-virgin olive oil

1/2 cup torn basil leaves

Salt

How to Make It

Step

Combine all of the ingredients in a large bowl and let stand for 15 minutes; serve.

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